Semolina and Coconut Cookie With Cardamom and Rose Water
Prep time
Cook time
Total time
Rich and dense cookies, made with classic suji halwa ingredients. Serve the coconut-semolina cookies with a hot cup of masala chai for warmth and comfort
Author: Lail Hossain
Recipe type: Dessert
Cuisine: Fusion
Serves: 4 dozen
Ingredients
- 1 cup butter
- 2 eggs, beaten
- 2 teaspoon rose water
- 2 cups semolina
- 1 cups all-purpose flour
- ½ cup unsweetened coconut flakes or powder
- ¾ cup confectioners’ sugar
- ⅛ teaspoon cardamom powder (optional)
- ¼ cup powdered or slivered almonds (optional)
- 2 teaspoon sesame seeds (optional)
- ¼ teaspoon salt
- 1 egg white
Instructions
- Preheat oven to 350° Fahrenheit.
- Line two cookie sheets with parchment paper or a silicone-baking mat.
- Melt butter in a saucepan over low heat. Skim off the froth and pour clarified butter into a mixing bowl and let cool.
- While butter is cooling, grind the semolina to make flour.
- Sift flour, semolina flour, coconut, almonds, cardamom powder and confectioners’ sugar into a bowl. Add the salt and mix thoroughly.
- Once butter is cold, stir in the eggs and rosewater.
- Add the flour mixture to the liquid mixture and make firm dough.
- Knead well and cover the dough with plastic wrap and set aside in room temperature for an hour.
- Knead the dough again until smooth and pliable. Take 1 tablespoon of dough and shape into a smooth slightly flatten ball. Shape remaining dough into flatten balls of the same size.
- Place on cookie sheets 1 inch apart (they do not spread much). Brush the tops with egg white.
- Sprinkle sesame seeds (optional).
- Bake for 12 -15 minutes or until lightly golden in color.
- Cool completely on wire rack.
Notes
If cardamom powder is not available, you can grind whole green cardamom and make powder.
Cookie will be soft when taken out of oven as they continue to harden after taking out of the heat.
Baking time may vary depending on the thickness and size of the cookie.
If you do not grind the semolina to a flour like consistency, the cookies will have a sandy texture. If you like more of a smooth texture, go ahead and grind the semolina. I’ve made them both ways. Though I am more of a smooth texture lover, my personal favorite is the sandy kind which resembles suji/semolina halwa.
The cookie dough can be stored in airtight container in the freezer. When ready, thaw and make the cookie shapes and bake.
Cookie will be soft when taken out of oven as they continue to harden after taking out of the heat.
Baking time may vary depending on the thickness and size of the cookie.
If you do not grind the semolina to a flour like consistency, the cookies will have a sandy texture. If you like more of a smooth texture, go ahead and grind the semolina. I’ve made them both ways. Though I am more of a smooth texture lover, my personal favorite is the sandy kind which resembles suji/semolina halwa.
The cookie dough can be stored in airtight container in the freezer. When ready, thaw and make the cookie shapes and bake.
Recipe by WithASpin at https://withaspin.com/2013/12/11/semolina-coconut-rose-water-cookie/